Tender, juicy, and succulent, these ground pork meatballs in marinara sauce are cooked low and slow in your crockpot, guaranteeing a rich, savory flavor with a melt-in-your-mouth texture. This recipe is both comforting and versatile as the meatballs are perfect for serving over pasta, in a warm sub roll, or alongside a fresh marinated vegetable salad.
A weekly dinner staple, these slow cooker ground pork meatballs are one of the first recipes I ever published on this blog! I’ve been making different versions of them for years - some using only ground pork, and others combined with ground beef or ground turkey.
However, I think the all pork version is my favorite! Unlike this ground pork spaghetti bolognese that requires a fair amount of prep work, these ground pork meatballs are whipped up in just a few simple steps!
And not only that, this meatball recipe is easy to double if you’re feeding a crowd! I suggest serving it for Sunday dinner alongside a crusty piece of Dutch oven no-knead bread or baguette garlic bread. Your family will definitely thank you!
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Why you'll love this recipe
- Easy - Minimal prep work is required and if you’re short on time you can skip the browning step.
- Flavor - You can expect classic Italian flavors that pair well with any marinara sauce recipe (homemade or store-bought).
- Meal-prep - Ground pork meatballs (or any meatballs for that matter) store and reheat exceptionally well, making them ideal for preparing in advance.
Ingredients needed
- Ground pork - I like to use ground pork because the extra fat keeps the meatballs nice and moist. It's also not as "meaty-tasting" as ground beef. That's also why I use ground pork to make my favorite ground pork fried rice recipe!
- Panko breadcrumbs - These help bind the meatballs together and contribute to a tender texture. They also prevent the meatballs from becoming too dense because they absorb moisture as the meatballs cook.
- Parmesan cheese - For a touch of salty, umami flavor. I prefer to use freshly shredded parmesan.
- Seasonings - Kosher salt, ground black pepper, garlic powder, and dried oregano add depth of flavor. Feel free to adjust to your preference.
- Onion - Finely chop or grate the onion using a box grater.
- Eggs - Another binding agent that helps the meatballs hold their shape.
- Worcestershire sauce - A must-have flavor booster!
- Marinara sauce - You'll need two 24-ounce jars of your favorite marinara sauce.
*See the recipe card below for a complete list of ingredients and quantities needed.
How to make ground pork meatballs
Recipe rundown
- Combine the meatball ingredients.
- Roll into evenly sized balls.
- Brown under the broiler.
- Transfer the browned meatballs to the slow cooker and cover with sauce.
- Slow cook for 2-3 hours on high or 4-5 hours on low.
Step-by-step instructions
Step 1: Combine the ground pork meatball ingredients in a large mixing bowl. I like to first mix the dry ingredients, then add in the wet ingredients, and then incorporate the ground pork. Mix until well combined.
Step 2: Roll the mixture into evenly sized balls and place them on a rimmed baking sheet. You should end up with about 24 medium-sized meatballs.
Step 3: Place the meatballs in the oven and broil them under high heat for about 8-10 minutes (or until brown) on one side. Flip them over and broil for another 2-4 minutes (or until brown) on the other side.
Step 4: Pour 1 jar of marinara sauce (24-ounce size) into the bottom of your slow cooker. Place the browned meatballs on top of the sauce, ideally in one layer, but it's okay to stack them if needed. Then, cover the meatballs with the second 24-ounce jar of sauce.
Step 5: Cover your slow cooker and cook the pork meatballs for 3-4 hours on high or 5-6 hours on low (until cooked through). Serve while they're warm, and enjoy!
Expert tips
- When mixing the meatballs, start with the dry ingredients. Once the dry ingredients are well combined, add in the wet ingredients. After that, mix in the ground pork.
- Don't overmix the ground pork meatball mixture. Overmixing can make the cooked meatballs dense and chewy.
- Feel free to skip the browning step if you're short on time. This step is only added to allow some fat to cook out of the meatballs and prevent the sauce from becoming overly greasy. However, I've made slow cooker ground pork meatballs without browning them dozens of times. They still keep their shape, and they don't clump up.
- Mix the meatballs about halfway through cooking time if you can. This helps to distribute the sauce evenly. However, if you aren't home to do this, don't worry about it.
What to serve with ground pork meatballs
The options are truly endless here. You can keep it simple and serve pork meatballs with your favorite type of pasta, or treat them as a main dish and serve them with any of your go-to sides.
Here are a few ideas for you:
FAQs
Both options are great choices. Depending on how lean your ground beef is, pork is likely to contain more fat and, as a result, give the meatballs a more tender texture. However, both ground beef and ground pork are great options when preparing homemade meatballs.
Yes, you can substitute ground beef with ground pork in most recipes. The cooking times may vary, and ground pork will most likely give your dish a milder, less meaty flavor, but overall, it should be okay to make the substitution.
Ingredients such as eggs, breadcrumbs, and milk are the secret to a tender meatball. Without them, meatballs would have a dense, heavy texture like hamburgers.
How to store, freeze, and reheat
- To store, allow the meatballs to cool and then transfer them to a glass, airtight container. They can be stored in the refrigerator for up to 4 days.
- To reheat, warm leftover ground pork meatballs in the microwave in 1-minute increments until heated through.
- To freeze, let the meatballs fully cool and then transfer them to a plastic freezer bag. Lay the freezer bag flat so the meatballs freeze in a single layer and freeze for up to 3 months.
More recipes to consider
If you tried this Pork Meatballs Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Ground Pork Meatballs (Slow Cooker)
Tender, juicy, and succulent, these ground pork meatballs in marinara sauce are cooked low and slow in your crockpot, guaranteeing a rich, savory flavor with a melt-in-your-mouth texture. This recipe is both comforting and versatile as the meatballs are perfect for serving over pasta, in a warm sub roll, or alongside a fresh marinated vegetable salad.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 5-6 hours on low
- Total Time: *
- Yield: 24 meatballs 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian American
Ingredients
- 1 cup panko bread crumbs (plain)
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground pepper
- ½ cup shredded parmesan cheese
- ½ cup grated (or finely diced) white onion
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 2 pounds ground pork
- 2, 24-ounce jars marinara sauce
Instructions
- Combine the panko breadcrumbs, garlic powder, dried oregano, kosher salt, black pepper, and parmesan cheese in a large mixing bowl.
- Mix in the grated white onion, eggs, and Worcestershire sauce.
- Add the ground pork and mix until well combined.
- Form the ground pork mixture into 24 evenly-sized balls. Place the meatballs on a rimmed baking sheet.
- Transfer the baking sheet into your oven and broil under high heat for 8-10 minutes (or until brown). Then, flip the meatballs over and broil for another 2-3 minutes (or until brown) and then remove them from the oven. Keep an eye on them during this step to make sure they don't burn.
- Pour 1 jar of marinara sauce into the bottom of your slow cooker.
- Arrange the browned meatballs in an even layer on top of the sauce. It's okay if you don't have enough room and have to stack a few of them.
- Pour the second jar of marinara sauce over top of the meatballs.
- Place the lid on your slow cooker and cook the meatballs for 3-4 hours on high or 5-6 hours on low (until cooked through).
- Serve the meatballs while they're warm, and enjoy!
Notes
- To grate the onion, use the large holes on the wide side of a 4-sided box grater.
- If needed, you can skip the browning step. However, this step is added because it allows some fat to cook out of the meatballs. If you skip this step, you'll have a slightly greasier sauce. I've made slow cooker meatballs without browning them dozens of times. They still hold their shape, and they don't clump up while they're cooking. Take note that the cooking time will increase if you don't brown them.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 644
- Sugar: 12.9 g
- Sodium: 1653.8 mg
- Fat: 40 g
- Carbohydrates: 32.6 g
- Fiber: 5.3 g
- Protein: 36 g
- Cholesterol: 180.3 mg
Michelle says
Would they do ok if they cooked several more hours, or do you have a crock pot that turns to warm?
Katie says
I wouldn't let them continue to cook past 6 to 7 hours on low. I would definitely turn my slow cooker to warm after that.
MaryJane says
These were so easy and delicious! The whole family loved them, and I loved being able to use the slow cooker. Very flavorful, will definitely be making again.
Katie says
Thank you so much for leaving a comment and letting me know you liked them! 🙂
Arline says
Did you remove meatballs before you added the 5 cheeses to sauce? It seems like it would be hard to mix with meatballs in the way …..
Katie says
No, you don't have to remove your meatballs. If you think it's too tight of a squeeze though then just scoop them out and then mix your cheeses in.
Sarah says
My meatballs have been in the slow cooker on high for almost 3 hours and I feel like they still have so long to go. I took the kid off only to stir them just that one time. They’re on high. Thoughts, opinions?
Katie says
Hi Sarah! Every time I've cooked them on high, with the most recent time being yesterday, I've always needed 4 hours. Let them keep cooking and hopefully they finish for you in the next hour!
Julia says
These were delicious!
Leslie says
Wonderful meatball recipe!
Rob says
These look delicious!
Oscar says
These meatballs were so good and cheesy. Going to make another batch.
Amy says
Was delicious! Great way to get rid of all my cheese in the fridge!
Liz says
Positively scrumptious!
Buddy says
Yum! This recipe was so delicious!
Jean says
This goes perfectly with our spaghetti. Easy and delicious recipe.
Sue says
These meatballs are perfect! I'll be making these on repeat!